This store requires javascript to be enabled for some features to work correctly.
Autumn is here, the air is crisp, and warm meals shared with family and friends are coming our way. Winemaker: Enzo Brezza and his cousin Giacomo
We love Nebbiolo and always have a bottle ready to decant to accompany big, satisfying dinners.
Today we want to introduce you to Brezza, a family-owned estate nestled in the hills of Barolo, where since 1885 the Brezzas have been winegrowers. Four generations and 20-hectares later, cousins Enzo and Giacomo are creating generous, early-drinking Barolo you can really sink your teeth into.
Everything here is organically-farmed and hand-harvested. Fermentation is natural and spontaneous with native yeasts, aging is in large, un-toasted 3000L Slavonian oak barrels, and are bottled unfined and unfiltered. This cru, Castellero, sees 50+ year-old vines planted in soil with a high percentage of sandstone, creating a lighter Barolo with a softer and velvety tannin structure, lifted red cherry aromatics, and notes of leather and cedar.
Their land that isn't under vine is full of hazelnut groves, forests, and even a hotel and restaurant showcasing Piemontese cuisine. Sounds like maybe you should add Azienda Agricola Brezza to your list of vacation spots! —Cara Patricia
Farming: Organic
Variety: Nebbiolo, planted in 1968
Terroir: The Castellero vineyard is located in the village of Barolo at the top of the Castellero hill, 250 meters above sea level. This site has higher percentage of sandstone than either of Brezza’s two other crus, which imparts lighter structure and elevated aromatics for pleasant early drinking.
Vinification: 30 days maceration, controlled low temperature fermentation in stainless steel
Aging: 24 months in 15-30hl barrel (5,000 bottles produced)
Tasting Note: ripe cherry, cedarwood, licorice, and leather notes, with graceful tannins and a polished finish. Pair with rich pastas, risottos, or hearty meat dishes.
Scores: 95pts Wine Enthusiast,
